Pasta with Mushrooms, Brown Butter and Sage
Flavorful pasta with mushrooms, brown butter, sage and parmesan
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
- salt and pepper to taste
- 1/2 cup unsalted butter
- 2 tbsp oil
- 2 lbs wild mushrooms or any kind of mushrooms, cleaned and sliced
- 5-6 garlic cloves sliced
- 2/3 cup packed sage leaves thinly sliced
- 1 1/2 cups grated or shredded parmesan
- 1 lb pasta
Bring a large pot of water to a boil and begin cooking the pasta.
In a large skillet, heat oil over high heat and add the mushroom slices and a pinch of salt. Allow to cook for a minute or two and then stir them occasionally until they release all their water. Continue cooking over high heat and once all the liquid is evaporated, lower to medium high and leave the mushrooms alone until browned on one side. Stir and allow to brown on the other side. Add the garlic slices and cook for another minute. Set aside.
Add the butter to the empty skillet and allow to cook and foam until it starts to brown. Add the sage and fry it until it is crispy. Remove 1/2 the sage to use a garnish on top.
Add the cooked pasta to the skillet and toss. Add pasta water as needed to make it saucy. Add in the mushrooms and taste it and season with salt and pepper.
Move to a serving bowl and top with fried sage and parmesan and black pepper.